These Plantain Tortillas have only 4 ingredients and are quick and easy to make - no rolling or flipping on a skillet! They are pliable and puffy, and while they taste amazing, they're also AIP, Paleo, Whole 30, and gluten free!
2medium sized plantains1/4 cup avocado oil or olive oil1 tsp sea salt1/4 cup wateras needed
Instructions
Preheat oven to 400°. Place a sheet of unbleached parchment paper on a baking sheet.Peel and chop plantains and place in the carafe of a high powered blender along with the oil and sea salt (I used a Blendtec). Blend on high, stopping to scrap the sides down with a rubber spatula. Depending on the exact size of plantains you use, you may need to add water in order to get the batter to be a creamy consistency. Add water to your blender carafe as needed, 1 tablespoon at a time. The end consistency should be very thick, but completely smooth.Use a spoon or spatula to spread the batter into 16 individual tortillas on the parchment paper. You may need more than one baking sheet depending on the size. Mine were about 1/4" thick and about 6-ish inches.Bake for 15 minutes, remove from oven and flip, then bake another 5-10 minutes.Store in a sealed container in the fridge for 2-3 days, or freeze between sheets of parchment paper for several weeks. The plantain tortillas will be most pilable fresh out of the oven.
Notes
I prefer to use avocado oil for it's neutral flavor, but olive oil works as well.